Canlis is a tasting menu restaurant in Queen Anne, Seattle.
Editorially verified May 18, 2026 by Elliot Marsh, TableJourney editor. Source.
Guided tour · 2 hours
This tour is Pike Place Market 101! Explore with a professional storyteller and discover food, facts and fun at small-batch food and craft producers!
Guided tour · 2 hours
Embark on a culinary tasting tour of Pike Place Market with a local chef. Stop at 9 artisanal vendors and learn about local food producers as you taste your way throug...
Guided tour · 2 hours
Beat the crowds with an early bird-tasting tour of Seattle’s famous Pike Place Market. Savor delicious treats curated from the best vendors available and get 1-on-1 ti...
Address: 2576 Aurora Ave N, Seattle, WA 98109
The Walrus and the Carpenter in Seattle's Ballard is Renee Erickson's 2010 oyster room, a wood and marble bar, a chalkboard of 14 oysters. Priced at $$$.
OrderA flight of Hood Canal and Samish Bay oysters with the steak tartare and rye toast.
TipWalk-ins from 17:00 on Tuesday to Thursday; Friday and Saturday line up by 16:45 or take Resy at 16:30.
Spinasse in Seattle's Capitol Hill cuts its tajarin a millimetre wide at the marble counter every morning, a Piedmontese pasta room 17 years old and still.
OrderTajarin alla salvia, the 40-egg-yolk pasta cut a millimetre wide with brown butter and sage.
TipThe bar seats five and walks in 17:00; the small dining room takes Resy 30 days out and goes within an hour.
Lark in Seattle's Capitol Hill is John Sundstrom's 20-year Pacific Northwest dining room: a James Beard winning kitchen plating local ingredients.
OrderJohn Sundstrom's foie gras terrine, the only dish that has not left the menu in 20 years.
TipThe bar runs an early happy hour 17:00-18:30 with the foie gras at $14 instead of $26.
Communion in Seattle's Central District is Kristi Brown's Seattle Soul kitchen: catfish, hood sushi, berbere chicken, served from the Liberty Bank Building.
OrderThe smoky berbere chicken, half-portioned over jollof rice with a side of greens.
TipSundays are family-style: a single price prix fixe for the room with one menu that changes weekly.
Sushi Kashiba in Seattle's Pike Place Market is Shiro Kashiba's bar: the chef who opened Seattle's first sushi counter in 1970, now back behind glass at 86.
OrderThe 14-piece omakase at the bar with Shiro Kashiba himself if you can get the seat.
TipThe omakase is bar-only and takes 90 minutes; book the 17:00 seating on a Wednesday for the chef and a quieter room.
Matt's in the Market in Seattle is the Pike Place Corner Market room with windows over the clock: a Pacific Northwest kitchen sourcing five floors down.
OrderThe catfish sandwich at lunch, on Macrina sourdough with house remoulade.
TipLunch counter seats walk in at 11:30 and turn quickly; dinner needs a reservation, especially for window tables.
